RU2514489C1 - Method for production of preserves "sea-fish and brined cucumbers salad" - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method envisages chicken eggs boiling, shelling and cutting, potatoes and bulb onions cutting and blanching, parsley greens cutting and freezing, sea-fish fillet, tofu and brined cucumbers cutting, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing with tomato paste and salt, the produced mixture and mayonnaise packing, sealing and sterilisation.

EFFECT: method allows to reduce the manufactured target product adhesion to container walls.

Description

The invention relates to a technology for the production of canned snacks.

A known method for the production of canned food "Salad of sea fish with pickles", involving the preparation of recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes and onions, cutting and freezing parsley, cutting fillet of sea fish, tofu and pickles , mixing the listed components with tomato paste, sodium chloride and calcium ascorbate, packaging the resulting mixture and mayonnaise, sealing and sterilization (RU 2363264 C1, 2009).

The disadvantage of this method is the high adhesion to the container walls of the resulting target product.

The technical result of the invention is to reduce the adhesion to the container walls of the resulting target product.

This result is achieved by the fact that in the canned fish production method “Salad of sea fish with pickles”, which involves preparing the recipe components, cooking, peeling and cutting chicken eggs, cutting and blanching potatoes and onions, cutting and freezing parsley, cutting marine fillet fish, tofu and pickles, mixing the above components with tomato paste and salt, packaging the resulting mixture and mayonnaise, sealing and sterilization, according to the invention, hammers are additionally used in the mixture th meal of pumpkin seeds, which is pre-filled with drinking water and kept for swelling, and the components are used in the following ratio of costs, parts by weight:

sea fish fillet 188.7 chicken eggs 145.3 tofu 62.9 potatoes 322-339.6 salted cucumbers 154.3 onion 58.9-59.6 parsley 31.5 pumpkin seed meal 8 mayonnaise 80

tomato paste, in terms of

30% solids content 9,4 salt 10.3 water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared chicken eggs are boiled, peeled and chopped.

Prepared potatoes and onions are cut and blanched in hot water.

Prepared parsley is chopped and frozen.

Prepared fillets of sea fish, tofu and pickles are chopped.

Prepared ground meal of pumpkin seeds obtained by known technology (Vasilieva A.G., Dvorkina G.A., Kasyanov G.I., Development of technology for functional sausages with additives from pumpkin seeds - Krasnodar: InEP, 2008, p. 38- 45), poured with drinking water in a ratio by weight of about 1: 5 and maintained for swelling.

The listed components in the recipe ratio are mixed with tomato paste and salt.

The resulting mixture and mayonnaise are packaged in a prescription ratio, sealed and sterilized to obtain the target product.

Component costs are given taking into account waste standards and losses of the corresponding types of raw materials. The costs presented in the form of intervals cover their possible change in terms of storage of raw materials.

When using tomato paste with a dry matter content that does not coincide with the recipe, its consumption is recalculated to the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I - M .: APPP “Konservplodozyot”, 1990, p.124 )

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

To confirm the indicated technical result of tin can No. 5 containing products obtained by the described technology and by the closest analogue, they were opened and mounted in a tripod in an inverted position. The experimental product completely fell out of the can, but the product according to the closest analogue did not.

Thus, the proposed method allows to reduce the adhesion to the container walls of the resulting target product.

Claims (1)

Method for the production of canned food "Sea fish salad with pickles", which includes preparing the recipe components, boiling, peeling and cutting chicken eggs, cutting and blanching potatoes and onions, cutting and freezing parsley, cutting sea fish fillet, tofu and pickles, mixing the listed components with tomato paste and salt, packing the resulting mixture and mayonnaise, sealing and sterilization, characterized in that the composition of the mixture additionally uses ground meal of pumpkin seeds, which is pre but fill with drinking water and stand for swelling, and the components are used in the following ratio of costs, parts by weight:
fillet of sea fish 188.7
chicken eggs 145.3 tofu 62.9 potatoes 322-339.6 salted cucumbers 154.3 onion 58.9-59.6 parsley 31.5 pumpkin seed meal 8 mayonnaise 80
tomato paste, in terms of
30% solids content 9,4 salt 10.3 water before the release of the target product 10OO.